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Finalists for Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Best meat for winter roasting

Anthony Puharich

Anthony Puharich

'Tis the season to be roasting; how about something new to stick in the oven this Sunday?

Ask your butcher to prepare a whole point-end piece of rump, which will be tender, juicy and full of flavour.

Short-rib on the bone can also be roasted to great effect.

I think neck of pork can come up as beautifully as belly, and the French were onto something when they used the top or thick end of a fillet of beef to create the mighty Chateaubriand.

If it's lamb you're thinking, but you want to try something other than leg or shoulder, ask your butcher to trim, tie and roll a short saddle.

For something that's reasonably priced, meanwhile, try a nice shoulder of veal, often sold as veal blade.

If you're confident in the kitchen, why not try roasting something from the range of delicious and interesting seasonal game birds that are now widely available in Australia? You could be talking pheasant or guinea fowl, partridge or pigeon. I'm partial to a good-sized free-range duck, too. They offer interesting textures and flavours that will challenge and please the family at the same time.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, check out our How-To section.

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